Boiled Treacle Pudding
From The book of plain cooking, 1904
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 43. The excerpt below is the record exactly as published.
Boiled Treacle Pudding Well grease a mould or pudding-basin, and fine it with a good suet crust. Pour in a little golden syrup
Cook this with the app: pantry check, scaling, and the assistant.